Recipe: Candy Cane Hershey Kiss Chocolate Cookies

This recipe is a variation of the KISSES Triple Chocolate Blossoms recipe here. I changed it by using less chocolate chips and then using Candy Cane Hershey Kisses for a splash of color and a unique peppermint/chocolate taste.

Note - We also tried the Hershey Kisses in the Mint Truffle variety, but since they are not solid and contain a truffle filling, we found that the Hershey kisses collapsed into weird shapes.  In the future, we would stick with Hershey Kisses that are solid, i.e., without fillings, or possibly try freezing the truffle versions before sticking them into the hot cookie to see if that may work.

Recipe: Candy Cane Hershey Kiss Chocolate Cookies
Ingredients:

• 48 HERSHEY'S KISSES - Candy Cane variety
• 1/2 cup butter or margarine (1 stick) , softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 2 eggs
• 1 tablespoon milk
• 2-1/4 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions:
1. Remove wrappers from chocolate pieces. Heat oven to 350°F.

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well.

3. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet.

4. Bake 10 to 11 minutes or until set. Do not over bake. Gently press chocolate piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.